5 Finest Cutting Boards Suitable For Japanese Knives

Have you ever noticed how fast your Japanese knives are dull or blunt? If you’re using the wrong sort of chopping boards, it’s possible that the knife isn’t the issue. The finest cutting board for Japanese knives should be firm enough to resist the knife’s power while being soft enough to absorb some stress and keep the knife’s edge.

When it comes to picking the finest cutting board for your Japanese knife, the kind of material is everything. Some materials may quickly dull your blade, while others will help to protect its edge and keep you blissfully cutting away for a long time.

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Freshware - Bamboo Cutting Boards Check Price
HIWARE - Pre Oiled Bamboo Cutting Board Check Price
Sonder Los Angeles - Walnut Wood Cutting Board Check Price
Shun - Hinoki Cutting Board Check Price
Hayate Yoshihiro - Professional Grade Cutting Board Check Price



OUR TOP PICK: Freshware - Bamboo Cutting Boards

Product Name: Freshware - Bamboo Cutting Boards

Product Description: If you want a high-quality cutting board that is also highly safe to use, this is the cutting board for you. It will meet all of your daily needs while keeping your Japanese knives at bay. If you're tired of flimsy cutting boards and need one for heavy-duty cutting and slicing. It is made of high-quality Moso bamboo wood. This is to guarantee that it is safe to use daily. Invest today on the greatest cutting board, which will never dull your blades and will look great in your kitchen. These sturdy bamboo cutting boards will not readily shatter or slide.

Availability: InStock

  • Durability
  • Quality of material
  • Value for money
  • Sturdiness


The ideal slicing and chopping board for precise cutting. These cutting boards are here to stay and will make your life easier. It is a highly sturdy Moso bamboo block with excellent performance. These boards are exceptionally strong while being lightweight and portable, allowing them to be transported anywhere you go.


Easy to clean
High-quality material
Great value


Not dishwasher safe


HIWARE - Pre Oiled Bamboo Cutting Board
chopping boards

Natural organic bamboo is the material used. Which is both eco-friendly and food safe. When cutting large items, this is steady on the countertop.

Its superb craftsmanship makes this cutting board extremely sturdy and powerful. But not too thick. It is exceptionally smooth and extremely flat after rigorous polishing, with no fractures.

Surrounded by a built-in juice groove along the edge to enhance the cutting area while precisely catching surplus liquids. This does not include any spillover to the countertop. In the meanwhile, the grooves aren’t too thin to clean.

The inner handles are on the rear. Thus there are no cutting spots. The highly smooth surface prevents fractures and dullness from forming on the Santoku Japanese knife. The edible oil is what this board is sprayed with. The smooth cutting board will not aggravate the blade, and it will be free of scratches and blemishes.

Moreover, with no chemical material or covering. It is certainly powerful. Simply wipe and dry after use.

  • Durable
  • Thick
  • Easy to clean
  • Sleek design
  • Not dishwasher safe
Sonder Los Angeles - Walnut Wood Cutting Board
chopping boards

It is a board with end grain construction. This form of architecture is well-known for its sturdiness. It can endure hard cutting. And is widely sought after due to its ‘self-healing’ characteristics.

Instead of cutting through the wood strands, each Japanese knife cut passes between them. These fibers lock back up once the knife exits, keeping the edge of your knife sharper for a longer period. There will be no more splattered liquids on your counters as a result of liquids flowing off your board.

It has detachable rubber feet on both sides for further stability when chopping and slicing. And the incorporated finger grips make lifting, flipping, and transferring from the kitchen to the table a breeze.

Each board comes in a lovely gift box. This is uncommon on a chopping board. It features excellent craftsmanship. The black walnut from the United States is what this is made of. When properly maintained, this may endure a long period.

  • High-quality material
  • Easy to clean
  • Thick
  • Sturdy
  • Expensive
Shun - Hinoki Cutting Board

Hinoki is a variety of Japanese cypress. It is known for both its beauty and its subtle natural aroma. As you cut, the medium-soft texture of this cypress wood “gives.” This aids in the preservation of the edges of your excellent shun cutlery.

Shun hinoki items are created using wood from forest thinning. Which is necessary for healthy growth. It is simple to look after. To avoid discoloration, just moisten the cutting board before each usage.

In their kitchens, home cooks and professional chefs alike celebrate shun, anxiously anticipating each season’s harvest and offering each ingredient at its correct moment.

The craftsmen are proud to maintain its tradition. Their excellent work is always amazing. They also make use of totally contemporary, premium materials and cutting-edge technologies. This is to ensure that traditional quality is available to millions of professional chefs and ardent home cooks throughout the world.

  • Lightweight
  • Easy to clean
  • Sturdy
  • Cut marks are visible
Hayate Yoshihiro - Professional Grade Cutting Board

This cutting board has a greater influence on the longevity of Japanese knife edges than the meal itself. The optimum cutting surface is the outcome of its great craftsmanship. This is for high carbon steel blades.

It is made of high-quality synthetic material. And it has been carefully engineered. This is to reduce stress on your hand and effect on the blade. As a consequence, your knives will have improved edge retention and a longer lifespan.

It is simple to clean and includes an odor-resisting property. This cutting board is also a terrific way to get the most out of blades. Created using more advanced manufacturing techniques.

Japanese knife edges necessitate high-quality cutting surfaces. This is due to the way they absorb the impact force on the blade’s edge. This cutting board is suitable for restaurant and professional use. And it comes in a variety of sizes that are also suitable for home use. The high-quality material is what this is made of. This material is resistant to warping, breaking, and splitting.

  • Easy to clean
  • Protects your knife
  • Quality material
  • Cutting marks are visible

Various Materials for a Cutting Board Suitable with Japanese knives

➖ End-Grain Wood

These boards have the capacity to mend. To “heal” any scratch marks on an end-grain wood cutting board, just wash the exterior with a moist cloth. 

The wood swells, removing the look of scratch marks and extending the life of the cutting board. End-grain cutting boards are ideal for Japanese cutting knives because they are soft enough not to harm the blade while yet being firm enough to withstand constant usage. 

The main disadvantage is that end grain boards are often more costly than edge grain or bamboo timber boards.

➖ Edge-Grain Wood

End-grain cutting boards are similar to edge-grain cutting boards. The edge-grain boards have a key distinction. Diverse pieces of hardwoods are glued together. This is where the fibers aligned. This is making them far less expensive to produce. 

You will pay less for an edge-grain cutting board, but you will not have the same degree of quality. Edge-grain boards have a quicker lifespan since they don’t “heal” as well as other types of boards. 

They’re great for novices and daily cooks, but they’re not the finest long-term investment. Some edge-grain boards are oil-treated. While others are composed of naked, unprocessed wood.

➖ Bamboo

Bamboo cutting boards are another low-cost choice for folks looking for something light and high-quality for their Japanese knives. 

They, like edge-grain boards, aren’t the greatest choice for basic cutting tools like Japanese filleting knives. The bamboo surface is rough and rigid, which can quickly dull your knife’s blade. The firm surface of these boards, on the other hand, can tolerate a lot of punishment. 

You should maintain a bamboo cutting board in your kitchen for days when you know you’ll be doing various chopping, such as with a meat cleaver.

➖ Synthetic Rubber

One of the greatest materials you can choose for your Japanese cutting knife is a synthetic rubber. Rubber is a tough material that can withstand rigorous cutting while being soft enough not to dull the blade. 

Despite its relative softness, a rubber cutting board will not leave scratch marks. Rubber cutting boards are water-resistant and resistant to pigments and spills. 

Synthetic rubber also makes an excellent surface for cooking seafood or sushi. Do you cut with a traditional Japanese knife? Then the thin single bevel blade is ideal. Since it will not be damaged.

Types of Chopping Boards

》Plastic Board

Cutting boards made of polyvinyl acetate are commonly accessible in markets nowadays if you are seeking cutting boards that are less expensive and can achieve the desired outcome. 

 If you want to maintain cleanliness, plastic should be avoided. These are unique in that the surface does not allow for much bacterial development.

These, however, are not inexpensive. These are normally only suggested for professional usage.

》Wooden Chopping Boards

Wooden chopping boards are known as the greatest option. This is regardless of the amount of work you have. Among the many wood-type chopping boards, the ‘end-grain’ wood type is more robust and resistive to cutting action. 

And most significantly, it has a self-healing feature that makes its cleanliness aspect considerably superior to that of plastic-made chopping boards.

》Rubber Chopping Boards

Rubber chopping boards are in the same category as plastic chopping boards. 

Aside from the fact that rubber chopping boards are bulkier and more expensive than plastic ones, their sanitary quality is no better than that of polyvinyl acetate. And beneficial to knife edges.

》Glass Chopping Boards

Needless to say, these aren’t very useful. Experts are curious whether anyone uses them regularly. Glass chopping boards, no matter how cheap or expensive, tend to dull your knife. 

And owing to the fragility of the glass itself, little pieces of glass can easily chip off with the help of the knife and mix in with the veggies. As a result, the glass chopping board is not ideal to use.

》Bamboo Chopping Boards

These bamboo chopping boards are a terrific alternative to plastic or glass chopping boards. 

The bamboo used to produce these boards is carefully selected. This is depending on variables such as maturation, markings, and size. However, using bamboo on a board might harm the sharpness of the knife. As it is known to dull it. This is resulting in the formation of fractures on its surface. 

Also, keep an eye out for the chemicals used to prepare the bamboo surface for cutting.

》Silicone Chopping Boards

Silicone chopping boards, like rubber chopping boards, appear to not affect knife sharpness and are easy to clean. However, unlike rubber, silicone has a greater self-healing ability, similar to that of wood. 

Silicone chopping boards, on the other hand, appear to be heavier and more costly, which further reduces their appeal.

》Steel Chopping Boards

Yes, while not widely used, steel chopping boards are available on the market. Steel, like glass, is more robust and simple to clean. 

Nevertheless, depending on the type of steel used in its production, it might wear the edges of knives and be loud.

Cleaning your Cutting Board Regularly

Cleaning your cutting boards is essential. Since they are continually exposed to bacteria, it is vital to clean them.

✔️ Rinse It Immediately

Instead of waiting until the end of the meal or the next day to clean your board, rinse it with water immediately after usage. 

This will assist to keep microorganisms at bay and your board clean. Resist the desire to toss your board in the sink and overlook it after the meal.

✔️ Use Dish Soap and Hot Water

Scrub your cutting board with a few dots of dish soap with a sponge and hot water to wash it. As you wash, be careful to clear any food particles, give special awareness to any grooves or scratches on your board. 

Food can accumulate in these areas. Never put a wooden cutting board in the dishwasher or immerse it in water to wash it. The wood will soak in water, which can lead to the growth of germs and mold.

✔️ Rinse It

Rinse your board to eliminate any soap residue. You don’t want your next dish to taste like dish soap.

✔️ Dry it

After washing your cutting board, carefully dry it with a clean dishtowel, eliminating any excess water. The wood material boards must be dry. This is more prone to cracking.

How to Properly Store Cutting Boards

✦ Countertop

The handiest approach is to keep cutting and chopping boards on your countertop. Vertically is the ideal position to store them. This is to save room and prevent water from gathering on their surfaces.

✦ Drawer

Assign entire pull-out drawers as your cutting board storage option to save clutter.

✦ Magazine Holder

The holders for magazines are also ideal for boards. The countertop is the ideal place to display it. And placed in a kitchen cabinet, placed on top of the open shelf, or bolted to the inside of a cabinet door.

✦ Built-In Dividers

The existing cabinet is the perfect place to accommodate the dividers. And used to arrange flat things like cutting boards and baking sheets. 

If putting vertical wood panels appears to be too difficult, consider using tension rods instead. The office store has metal dividers. These can also be used.

✦ Hooks

Do you enjoy it when pots are hung on hooks? Then you can do the same with cutting boards. 

This is especially useful for hardwood cutting boards. Thread a rope or yarn through these holes to create a DIY hanging cutting board.

✦ Basket

Fill a big woven basket with your cutting boards and lay it on the ground in a spot with little foot traffic for this simple organizing tip.

What You Should Know About Cutting Boards

◐ Purchase Two Cutting Boards

Don’t rely on a single cutting board to complete all of your prep work. The vegetables should have a different board. And another for raw meats. This will avoid bacterial cross-contamination.

◐ Choose a Larger One

Believe that if you think a little wood cutting board would suffice. Always use a larger cutting board to provide plenty of areas to dice, and slice without having your materials pile up or fall off. 

The larger choice is the ideal size.

◐ Rubber Edges Aren’t Necessary

If you’re concerned about your board slipping while you’re chopping, follow the lead of a skilled chef and place a wet paper towel below.

◐ Maintain your Boards

Wood cutting boards are not only attractive, but also useful to have in any kitchen, but you must maintain them properly to avoid damage. Never use a dishwasher to wash your cutting board. 

High heat and prolonged contact with water can cause warping and splitting. After each usage, just wash with warm soapy water and towel dry.

◐ Understand the Different Types of Cutting Boards

Edge grain and end grain wood cutting boards are both available. The hardwood strips produce edge-grain boards. Such as cherry, walnut, and maple. 

Side by side is the ideal arrangement. Edge grain looks terrific and is a more cost-effective option than end grain. The end grain looks more like bricks arranged in a checkerboard pattern. It’s gentle on blades, and end-grain wounds can “self-heal,” or finally seal up. 

Wood Cutting Boards offers conventional, as well as novelty-shaped wood cutting boards.

Frequently Asked Questions

Q: Which cutting board is ideal for Japanese knives?

A: End grain wood boards produced from premium wood. It is the best option for extending the life of your pricey kitchen knives.

Q: Can Japanese knives be used on a plastic cutting board?

A: You can, but it’s best if you don’t. The knife-edge will become embedded in the board, reducing its sharpness.

Q: What do a Japanese cutting board is made of?

A: The Hinoki is ultra-lightweight and has a pleasant fragrance, making it an excellent material for cutting boards. Hinoki is also a softer wood, so it will be friendlier on blades and keep them sharper for a longer period.

Q: Is hinoki wood long-lasting?

A: Yes. The durability of hinoki increases for roughly 200 years. Hinoki progressively recovers to its previous durability after 200 years, which takes roughly 1000 years.

Q: Which type of cutting board is the most sanitary?

A: Hardwoods are more resistant to bacteria. It is also simple to keep up with.

Q: Is it true that plastic cutting boards corrode knives?

A: The surface is soft enough not to quickly dull your blades, yet sturdy enough to keep its shape for several applications.

Final Thoughts

If you are investing in kitchen equipment, such as better knives, it is prudent to protect them by purchasing a solid chopping board. The cutting board is maybe the most important item in your kitchen for meal preparation. 

Choosing a chopping board is rather simple if you understand the qualities of the various materials. You’ll quickly realize that investing in wooden end-grain boards is the logical decision. 

If you want to maintain your knife sharp, purchase a cutting board that won’t dull the blade. Hi-soft or softwood hinoki is the ideal material for this. Since it is less likely to harm your knife’s edge and create more wear on it.

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